Season the chops. Pat the meat dry with paper towels and season with salt, pepper, sweet paprika, and cumin on both sides.

Sear the meat. Heat olive oil in a deep skillet over medium-high heat. Sear the chops for 3-4 minutes per side until golden brown. Remove and set aside.

Make the sofrito. In the same skillet, add the chopped onion and cook for 3 minutes. Add the minced garlic and stir for 30 seconds, making sure it doesn't burn.

Add the tomato. Add the finely diced tomatoes and cook for 5-7 minutes, until softened and starting to form a sauce.

Flavor the sauce. Add the mustard, Worcestershire sauce, thyme, bay leaf, and apple cider vinegar. Stir to combine the ingredients and deglaze the bottom of the skillet to incorporate the meat juices.

Add the broth. Pour in the chicken broth and stir. When the mixture begins to simmer gently, taste the sauce and adjust salt and pepper.

Braise the chops. Return the meat to the skillet along with any accumulated juices. Cover, reduce the heat, and cook for 20-25 minutes, depending on the thickness of the chops.

Check for doneness. Check that the center of the meat reaches a safe internal temperature of 63°C (145°F) and let it rest for 3 minutes before serving. If the chops are very thick, they will need more time.

Adjust the sauce. If it is too liquid, remove the lid and cook for a few extra minutes, making sure it doesn't dry out. Remove the bay leaf.

Serve. Sprinkle with fresh chopped parsley and serve the chops at the table smothered in the tomato and onion sauce.